The notable mistake in the tuna, olive, and artichoke plumcake recipe was taking the photo when the rustic cake was piping hot, causing the dough to crumble… well, I keep making mistakes, but I took the photo with my coat on, and that’s it!
The savory cake with tuna, marinated artichokes, and olives is very appetizing and can become a flavorful bread for an informal dinner with boiled eggs, cheeses, assorted cold cuts, tomatoes, and plenty of other vegetables.
Savory cakes in general are a great dinner solution, and we can prepare them in a thousand different, always pleasant, and tasty ways.
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for TUNA, OLIVE, AND ARTICHOKE PLUMCAKE
- 4 eggs
- 1 packet instant yeast for savory recipes
- 300 g all-purpose flour
- 1/3 cup vegetable oil
- 1 cup marinated artichokes
- 3.5 oz canned tuna
- 1/3 cup stuffed green olives (I prefer stuffed)
- to taste salt
Tools for TUNA, OLIVE, AND ARTICHOKE PLUMCAKE
- Loaf Pans
- Bowls
- Spoons
- Whisks
- Parchment Paper
- Paper Towels
FOR THE PREPARATION OF THE TUNA, OLIVE, AND ARTICHOKE PLUMCAKE
I used stuffed green olives that I coarsely chop, placing them in a bowl with the tuna and artichokes, both patted dry with appropriate paper towels from their preservation liquid.
In a different bowl, I place the sifted flour with instant yeast for savory recipes with eggs, wine, and a generous pinch of fine salt.
I mix well with a whisk or spoon and also add the vegetable oil to obtain a smooth and homogeneous mixture.
I add the olives, artichokes, and crumbled tuna, thoroughly incorporating all the ingredients.
I butter and flour or line with parchment paper a loaf pan and pour the mixture of the savory cake with tuna, artichokes, and green olives.
I preheat the oven to 340°F (static mode) and bake for about 40 minutes or according to the specific characteristics of your home oven.
Let it cool completely before serving, perhaps for a quick dinner with boiled eggs, cold cuts, assorted cheeses, and little else.
Enjoy your meal!
Annalisa
SOURCE Easy with Taste March 2024
